Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour
  • 1/3 cup erythritol
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil (melted)
  • 1 teaspoon orange extract (or 2 tablespoons orange zest)
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup cranberries (fresh or frozen)

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
  • In a small bowl, whisk together the melted coconut oil, orange extract, vanilla, and egg.
  • Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it's very dry.) Stir and press the cranberries into the dough.
  • Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
  • Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling)